Coconut Cupcakes — elisabeth & butter

Step 1

Preheat oven to 350ºF and line a muffin pan with liners.

Step 2

In a bowl, whisk together the flour, baking powder and salt until combined. Set aside.

Step 3

In a mixing bowl fitted with a paddle attachment or with a hand mixer, beat the butter and sugar together on medium-high speed for 2-3 minutes. Add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Add in the vanilla extract, coconut extract and sour cream and beat to combine.

Step 4

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients until just combined, being careful not to over-mix the batter. Stir in the shredded coconut until combined.

Step 5

Using a large ice cream scoop, evenly divide batter into the prepared cupcake pan (it should make 12-14 cupcakes). Bake for 18-20 minutes or until a toothpick is inserted and comes out clean. Allow cupcakes to cool on a wire rack completely before frosting.

Step 6

In a mixing bowl fitted with a paddle attachment or with a hand mixer, beat together the softened butter and cream cheese on medium-high speed until smooth and creamy. Turn the mixer to low speed and slowly add in the confectioners' sugar, vanilla extract, coconut extract and salt and beat until it's light and fluffy.

Step 7

Pipe or frost the cupcakes and top with shredded coconut. If you're wanting to make the nests, toast the shredded coconut in the oven at 350ºF for 8-10 minutes, stirring every 2 minutes until lightly golden brown. Let the toasted coconut cool completely before sprinkling on top. Pipe or frost the cupcakes and then top with toasted coconut and either use pastel colored chocolate eggs or pipe eggs in the nests.

Step 8

Store cupcakes in an airtight container in the refrigerator and bring to room temperature before eating. Enjoy!